PROCESSING OF CRAB

For many years, seafood processors across the world have benefited from our high performance systems and indepth knowledge of seafood processing. We possess the expertise to give you professional advice and assistance. With the limited space on-board, our primary goal is to make the most of very compact arrangements, aiming at plant designs facilitating cleaning and for a high degree of automation for less labour intensive production.

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Robust and sturdy design that withstands the rough environment onboard. The conveyor belts are of plastic modules, rubber or stainless steel and the belts are equipped with different kinds of flights depending on product and incline.

PACKING LINE FOR MASTER CARTONS AND STRAPPING

Packing station for products being packed in master vartons and strapped

SLAUGHTER STATIONS

Crab legs are removed from bodies. Chutes for finished products, waste chutes and chutes for offal overboard are included. Capacity per operation is approx 225 kg raw material per hour.

CLEANING BRUSHES

There are two cleaning brushes per workstation for cleaning off the remaining meat where the legs have been removed.

COOKING, CLEANING AND GLAZING LINE

A hoist lifts the racks, lowers them into the crab cookers and onwards to the cooling tank.

The ranks are moved to the pre-cooling tanks and later to the brine freezing tanks

Now the racks are lowered into the rinsing tank, and finally into the glazing tank.

PACKING STATION INCL. CHECK SCALES

The ready crab legs are packed into trays, checkweighed and the trays are inserted into racks containing 6 trays, preparing them for further processing.